We took the boys berry picking the other day and we came home with 4 pints of delicious blueberries and a pint of sweet raspberries. We could have picked a lot more – the bushes were loaded, but I wasn’t sure we’d be able to eat them all. Several blueberry recipes later, I wish we had picked a couple more pints.

The boys had great fun running up and down the rows of berries in the field. The berry field was huge and they loved running down to the end of one row and back up the other. They were shrieking with excitement as they’d hide from each other and from us. It was a great afternoon activity. If you’re ever driving on the North fork of Long Island during the summer, Patty’s Berries in Mattituck is worth a stop.

As with many of my breakfast recipes, these scones disappeared in no time at all thanks to the help of some of my sister-in-law’s friends. If I had an extra pint of blueberries, I’d make another batch in the morning.

Blueberry Scones with Lemon Glaze
Adapted from recipe by Tyler Florence

Blueberry Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh blueberries

Lemon Glaze:
1/4 cup freshly squeezed lemon juice
1 cup confectioners’ sugar, sifted
1/2 lemon, zest finely grated
1/2 tablespoon unsalted butter

Preheat the oven to 400 degrees F.

Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it’s even simpler to zap it in the microwave. Mix the lemon juice and confectioners’ sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

Yield: 8 scones